Grilled Mango Pineapple Chicken
Get a taste of the tropics with this grilled mango pineapple chicken. Juicy, smoky chicken meets sweet fruit, tangy lime, and tender grilled peppers in a fast, flavorful meal perfect for any cookout.
Equipment
- outdoor (gas) grill
- indoor grill pan
- grill basket
Ingredients
Chicken
- 1 1/2 pounds thin-sliced boneless skinless chicken breasts (I had 4 breasts)
- 8 ounces Island Salsa (or use your favorite mango-pineapple salsa)
- 1/3 cup lime juice
- 1/4 cup olive oil
- 1/2 teaspoon freshly ground black pepper (or to taste)
Bell Peppers
- 1 large yellow bell pepper (sliced into 1/2-inch wide strips)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
Garnishes
- 4 ounces Island Salsa (or as desired)
- 1/2 cup diced mango (I used frozen that I thawed and drained)
- 1/3 cup pineapple tidbits (I used frozen that I thawed and drained)
- 2 to 4 tablespoons fresh cilantro (optional for garnishing)
Instructions
- Place the chicken, 8 ounces Island Salsa (or use your favorite mango-pineapple salsa), lime juice, olive oil, and black pepper in a large ziptop bag, seal, and turn the bag until the chicken is evenly coated, then refrigerate for at least 30 minutes. The chicken should look fully slicked with marinade, and longer marinating will deepen the fruit and lime flavor.
- Oil the grill grates lightly and heat the grill to medium-high. A properly heated grill should give the chicken a satisfying sizzle right away, which helps prevent sticking and builds good char.
- Put the sliced yellow bell pepper in a grill basket, drizzle with the 2 tablespoons olive oil, season with kosher salt and black pepper, and toss to coat. The peppers should look evenly glossy so they soften and blister instead of drying out.
- Set the chicken on one side of the grill and the grill basket on the other side, then discard the marinade bag. Close the lid and let the chicken cook for about 4 to 5 minutes on the first side while the edges turn opaque.
- Flip the chicken and continue grilling for about 4 to 5 minutes more with the lid closed, stirring the peppers from time to time as they cook. The peppers may finish a little sooner, and the chicken is ready when it is cooked through with opaque flesh and clear juices when pierced.
- Transfer the chicken to a serving platter, spoon the remaining 4 ounces Island Salsa (or as desired) over the top, then add the diced mango, pineapple tidbits, and fresh cilantro if using. Let the chicken rest briefly so the juices settle, then serve while everything still smells smoky and bright.
Notes
Doneness Tip: For the juiciest chicken, use a thermometer and pull the chicken from the grill as soon as it reaches a safe minimum internal temperature of 165°F. This prevents overcooking.
Resting Tip: Let the cooked chicken rest for a few minutes before slicing. This allows the juices to redistribute, ensuring the meat stays moist.
Storage: Store leftover cooked chicken in an airtight container in the refrigerator. For best results, keep it separate from the fresh fruit garnishes to maintain texture.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.